Smartie Flower Chocolate Traybake
Have family or friends coming over last minute? This simple chocolate traybake is sure to please, and is made pretty with the easiest but cutest decorations – ideal for any summer celebration!
Prep: 10 mins | Cook: 25 mins
Serves 12 people
Ingredients
- 225g salted butter, softened
- 225g golden caster sugar
- 1 tsp vanilla paste
- 4 large FREE eggs
- 225g self-raising flour
- 1 tsp baking powder
- 60g cocoa powder
- 2 tbsp milk
- FOR THE BUTTERCREAM
- 200g salted butter, softened
- 400g icing sugar
- 5 tbsp cocoa powder
- 1 - 2 tbsp milk
- TO DECORATE
- 1 tube Smarties
- A handful of white chocolate Buttons
- A handful of Maltesers
Method
- Preheat the oven to 200C/180C fan/gas 6.
- Cream together the butter, golden caster sugar and vanilla in a food mixer or hand mixer until light and fluffy (this takes 2 - 3 minutes on fast).
- Crack in one egg and sprinkle in a tablespoon of flour before mixing into the butter mixture briefly. Once incorporated, add the next egg and a little flour. Mix once again just until combined. Repeat with the last two eggs.
- Add the remaining flour, baking powder, cocoa and milk to the bowl before mixing just until the ingredients have combined.
- Spoon the mixture into the greased and lined baking tray and smooth the top with a spatula or palette knife. Bake in the oven for 25 - 30 minutes until the cake it cooked through.
- Remove the cake from the oven and allow to full cool in the tin whilst you make the buttercream.
- On high speed, cream together the butter, icing sugar and cocoa until smooth. Add 1 - 2 tablespoons milk to achieve your desired consistency. Remove the cake from the tin and discard the baking paper before spreading the buttercream evenly over the top of the cooled caked.
- Decorate the cake with Smarties and chocolate Buttons to form large and small flowers. Serve in generous slices.
